Diana's Desserts - www.dianasdesserts.com
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Chocolate Butter Toffee with Mixed Nuts

in Diana's Recipe Book

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Servings: 5 dozen pieces
1 1/2 cups milk chocolate chips
1 1/2 cups semi-sweet chocolate chips
1/4 cup chopped almonds, toasted
1/4 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted
2 cups sugar
2 cup unsalted butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla

Butter 13x9-inch pan; line with parchment or waxed paper. Butter paper.
Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips,
2 tablespoons almonds, 2 tablespoons pecans and 2 tablespoons walnuts
over parchment paper; set aside.

Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a full boil (10
to 12 minutes). Continue boiling, stirring often, until candy thermometer
reaches 305°F or small amount of mixture dropped into ice water forms a
hard brittle strand (20 to 25 minutes).

Remove from heat; stir in vanilla. Pour mixture into prepared pan.
Immediately sprinkle with remaining almonds, pecans and walnuts; swirl
into toffee with knife. Sprinkle remaining milk chocolate chips and
semi-sweet chocolate chips evenly over toffee, pressing gently into toffee.
Cool completely. Break into pieces.

Makes: 5 dozen pieces (3 1/2 pounds)

Source: DianasDesserts.com
Date: April 27, 2002

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